Development of Healthful and Functional Meat by Mushroom Fermentation
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Accession number;05A1044296
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| Title;Development of Healthful and Functional Meat by Mushroom Fermentation |
| Author;
MATSUI TOKUMITSU
(Mukogawa Women's Univ., Fac. of Human Environmental Sci.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.238-242(2005)
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| Figure&Table&Reference;FIG.2, TBL.2, REF.6 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The mushrooms in which remarkable growth was shown in pig ground meat were Flammilina velutipes, Preurotus eryngii, Lenzites betulina, Schizophyllum commune, Pleurotus comucopiae var. citrinopileatus, Ganoderma lucidum and Lyophyllum anthracophilum. The pig ground meat produced using P. eryngii and S. commune showed remarkable fibrinolytic activity on the fibrin plate. And the pig ground meat produced using S. commune and L. betulina showed anti-coagulative activity on TT (Thrombin time), their TT were determined to be more than 14 times longer than that of the control. After fermentation with mushroom, the concentrations of triglyceride, free fatty acid, total choresterol and free choresterol were changed high or low. Especially, S. commune and L. betulina decreased the total cholesterol and free cholesterol of the pig ground meat. (author abst.) |
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